Mix the beer, oil, 1 t. salt, pepper and garlic in jar and shake well; score the flank steak and put in shallow dish. Pour the beer marinade over the meat and let it sit at room temperature 4 hours. When ready to serve, melt in medium pan the 4 T. butter with the paprika and 1/4 t. salt. Add the sliced onion and cook over medium low heat 16 to 20 minutes or until tender. Keep warm. Mix softened butter with the herbs and spread on each half of the roll. Wrap rolls in foil and bake in preheated 350 oven for 20 minutes. Remove steak from marinade and broil 3 to 5 minute son each side for medium rare. Thinly slice the meat on diagonal and keep warm. In small pan, heat the sour cream and horseradish over low heat until warm. To serve, put 2 roll halves on each plate open faced; put slices of meat on top with sour cream. Sprinkle with paprika and serve with ice cold beer and cold spiced Mexican tomatoes (salsa)
Serves 6
Source: My Old Recipes